Lemony Greek Meatballs - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 small red onion
3 garlic cloves
1 egg
2 tablespoons milk
1/2 cup seasoned breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano (or 2 t dried)
3/4 lb ground lamb
1/2 lb ground beef
1 cup dry red wine
2 tablespoons lemon juice (fresh is best)
vegetable cooking spray
salt and pepper

Preparation

Finely chop the onion. Mince the garlic.
Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.
Heat oil in a small skillet to medium-high. Saute onion and garlic for about 3 minutes or until onion is translucent.
In a large bowl blend egg and milk. Add breadcrumbs, 2T parsley, and oregano and mix well. Add half of the sauteed onion mixture, the lamb, and the beef to the bowl; season with salt and pepper and mix well.
Form the mixture into 1 1/2 inch meatballs and put them on the prepared pan. Spray the tops of the meatballs with vegetable oil spray. Bake meatballs at 450 degrees for 12-15 minutes.
While meatballs are baking, add the wine to the skillet with the remaining onion mixture and bring to a boil. Cook until liquid is reduced by half. Add lemon juice and remaining 2T parsley and cook an additional 2 minutes. Season with salt and pepper.
Place the cooked meatballs in a shallow bowl and pour the wine mixture over them. Toss gently to coat well. Serve immediately.